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Simple Egg Free Mayonnaise
Ok! Raise your hand if you grew up with Miracle Whip or Hellman’s spread all over your white bread sandwich with electric yellow cheese and bologna?!

*Raising both hands*

I seriously love mayo. While we don’t typically have bread in the house anymore (unless I want to shell out for gluten free bread), I really love the taste and “zip” it brings to chicken salad, wraps, and even salads.

Simple Egg Free Mayonnaise
Store bought mayo has not been in my fridge in many years. The rancid oils, and mile long list of other additives is just unnecessary. Even “healthy” versions in your health food store are usually not what they claim to be. I just picked up one the other day that boasted it was olive oil mayo – it wasn’t even the first oil listed! Of course soy oil was, and soy is definitely not a health food.

I made up this recipe a little over a year ago when I discovered one of my girls just wasn’t handling eggs great. Many homemade mayos have an egg or yolk base, and we were bummed to have to take homemade mayo out of our menu. She loved chicken salad and liked it spread on lettuce leaves.

Simple Egg Free Mayonnaise
I love the texture and “spread-ability” of this mayo – and if you are used to the store bought stuff you are going to be amazed at how much this tastes just like Miracle Whip. You can taylor the tang and/or the sweet to your taste.

Simple Egg Free Mayonnaise

Egg-Free Mayonnaise

Renee - www.raisinggenerationnourished.com
Homemade mayo but without egg? Perfect for your family with allergies or if you are wary of raw egg.
5 from 7 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 cup avocado oil olive oil works too or a combo of the 2
  • 1 cup sour cream if you are dairy free use coconut yogurt
  • Juice of ½ lemon start with this and if you want more tang add the other ½
  • 2 tsp organic mustard watch those ingredients!
  • 1-2 TB organic pure cane sugar or coconut sugar raw honey would work too
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • ½ tsp pepper

Instructions
 

  • Everything into a quart jar or similar sized jar and pulse with an immersion blender until well combined and thick. Alternately, you could put everything into the food processor EXCEPT the oil, start the blend and slowly add the oil through the drip top to emulsify.
Keyword egg-free mayonnaise recipe, how to make mayo without egg
Tried this recipe?Let us know how it was!

Tips:

  • I love the avocado oil because it has a neutral taste. It is a beautiful friendly fat for our bodies too!
  • Here is the immersion blender I use – it is one of the most used kitchen tools in my house! Less than 30 seconds and your mayo is nice and thick!
  • This batch makes a little over a pint of mayo.

This post was shared at The Homestead Barnhop, Fat Tuesday, Real Food Wednesday, & Allergy Free Wednesday!

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Recipe Rating




81 Comments

    1. Hi Dale 🙂 This actually keeps as long as your sour cream date is – that is another nice thing about not having the egg in there. Once an egg is cracked it only keeps a week. This mayo can last a few weeks in the fridge. Definitely half it at first to be sure you like it though 🙂

  1. I can’t wait to try this Renee! I can tolerate small amounts of raw egg, so I have been reserving that intake for mayo only. That said, I think my system may need a full egg re-set, so I’m super excited to try this one! Your photos are fantastic! 🙂

    1. I am the same way Jessica – I can put raw yolk in my smoothies and maybe have one scrambled once a week but I can’t sit down to a plate of eggs every day at all. I hope this works out for you 🙂

    1. Yes for sure. You may want to do a half tsp or something to help cut the tang of the lemon. I’m not sure what leaving out the lemon would do to the flavor. Maybe start out trying with just cutting back the sugar to half or so and see how you like it and tailor it from there 🙂

    1. Hi Amber! Great question! Is it the vinegar in the mustard you can’t have, or the actual mustard seed you can’t have? If you can have vinegar I would add a couple small splashes of a good white wine vinegar or even apple cider vinegar. If you can’t have vinegar you can add a squeeze of lemon and about a tsp of dry ground mustard. I hope that helps! (You possibly could try just leaving it out all together and see how it tastes to you too!)

  2. made this today for coleslaw… you’d never know how absurdly easy this is to make by taste alone 😉 no more store bought mayo for me, ever.

  3. Can I leave the sweetener out completely? My husband is on a stricter diet than the autoimmune paleo protocol and all forms of added sweetener are banned.

    1. Hi Marilyn! Great question – and yes for sure. If you feel like there is too much tang (the sweet cuts the tang) then just back off on the lemon. You could possibly try stevia if that is allowed in his protocol. Let me know how it works out for you!

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  5. My son was recently diagnosed with an egg allergy and can no longer eat his favorite sandwich spreads. THANK YOU for this recipe – I am going to try it today!

  6. I made this with olive oil and I don’t recommend it. I used the mayo in some curry so it made it not so bad. The olive oil just overpowers the whole thing.

  7. Thanks so much for this recipe! 🙂
    I just made it & it’s very tasty. I can’t wait ’til hubby
    gets home to try it!

  8. 5 stars
    I make similar to this recipe without sugar or sour cream or yogurt. It comes out not as thick but still delicious. Just another allergy-free option. But using sour cream sounds divine. I just wish my family wasn’t so darn allergic to everything! Oh, and if you add anchovies, garlic and parmesan cheese, you got egg free caesar salad! (I just add the parmesan cheese for me)

  9. Hi Renee!
    I am so looking forward to using this new mayo! Sam and I have been on the Trim Healthy Mama plan and I am going to work this in since I can’t have the store bought anymore. I am going to check my conversion chart and replace the cane sugar with Stevia because I can’t have sugar either, but I’m so excited to have an egg free version that my son with an egg allergy can have!

    Aubree Kraut

  10. Hi there! I need help!!! I’m not Martha Stewart but I can get around the kitchen and homemade mayo is making me nuts. I made your recipe before…it was awesome. Then I tried another with egg from another blog just to try it out. A liquid mess…four times. So I tried yours today…liquid!!! Uugh! At this point I just want to be able to do it, we don’t even use mayo much! Is it supposed to be ground mustard? Any other thoughts?
    Thanks!

  11. If anyone has made this, what type of mustard did you use; ground (dry), dijon or yellow? I want to make this later today but there’s no mention of mustard type in the recipe. Thanks 🙂

      1. Thanks! I made it with coconut yogurt but it came out too liquidy – more like salad dressing. I made it in my Vitamix. It tasted good though! Any ideas why it didn’t come out thick?

        1. Hi Sheryl! Yes – the immersion blender will make the oil emulsify better than in a blender or food processor which is what thickens it. You can drizzle the oil in slowly into a food processor to emulsify but I’m not sure how to do that in a Vitamix. I’m glad you liked the taste 🙂

  12. 5 stars
    Hi Renee,

    I love this recipe, bless you for coming up with it. I was wondering if I put a tablespoon of Kefir whey into it, would it last longer?
    And how long would you recommend one should leave it to ferment on the counter after adding it. So far I have been keeping it as long as the sour cream expiration date is okay. But it is so wonderful I would like to extend the expiry date. Have you any thoughts on this. Thank you again. Denyse

    1. Hi Denyse! I think that would work actually. I would let it go over night and just check the smell and taste – it might need a couple days if it is cool in temperature where you live.

  13. We have tried all kinds of store bought egg free mayo and throw it all away. It’s so bad. I’m excited to try this. I used to make homemade egg based mayo all the time for my ex husband who was followed the SCD diet. Now, I have an egg allergy child. He doesn’t miss mayo based foods much – but he does miss potato salad. And the potato salad with miracle whip, not real mayo.

    I didn’t see many reviews as to how it compares to miracle whip – and what is interesting to me is that most people who try this can’t have miracle whip – so they might not remember how it tastes! But if it’s similar, and combined with the other potato salad ingredients….

    Now, if you can just tell me how to get that hard boiled egg taste/texture in my potato salad!!!

  14. 5 stars
    My daughter has gone GF and DF. This has been a hard change for us, but your site has been a blessing. She loves this dressing. I love the mayo as its own for a dressing. It doesn’t taste like mayo to me. Maybe that is because I make it with yogurt (dairy free). But, it tastes like a creamy dressing. Basically, I discovered two wins in one recipe. I am so grateful you post your recipes and help those of us who struggle to figure this all out. Thanks so much.

  15. Wow! This is so delicious!! I have had to cut out so many foods lately due to an autoimmune disorder. I thought mayo was out until I found this recipe. Thank you, thank you! I can enjoy mayo again!

  16. Made this tonight for the first time (I’ve made quite a few of your recipes over the years!!) and I have to admit, I don’t like mayo but every once in awhile want some (fancy) aioli – and tonight’s pinto bean veggie burgers called for some sriracha aioli. Not liking mayo, we don’t keep any on hand so your site was the first place I checked! I halved the recipe and used Greek yogurt for sour cream and it is delicious! My two year old was licking it off her plate!!

    I so appreciate your recipes!

  17. Thank you so much!! Just made this with coconut yogurt and it is exactly what I needed right now!! I know I’ll be making this again and again! Happy dance time 😁

  18. I see where you said it will last as long as the date on the cream cheese, but what if you use greek yogurt instead? How long will it last then?
    Thanks

    1. Hi Sandra – typically if people want more of a Miracle Whip taste, it is a matter of adding more sweetener – Miracle Whip is sweeter than regular mayo. So perhaps add a bit more sweetener.

  19. My mom can’t use oil and used cottage cheese instead. I guess she said it gave it more of a Miracle Whip taste but she wanted more Mayo. Can you recommend anything else she could try?
    Thanks